Raspberry Almond Flour Pancakes
Fluffy, moist pancakes made with almond flour and fresh raspberries, perfect for a low-carb breakfast with a hint of natural sweetness. This american-inspired breakfast (low-carb) ready in about 25 minutes layers almond flour, coconut flour, powdered erythritol into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tbsp powdered erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1 tbsp melted butter
- 1/2 cup fresh raspberries
- 1 tbsp butter
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Whisk 1 cup almond flour, 1/4 cup coconut flour, 2 tbsp powdered erythritol, 1 tsp baking powder, and 1/4 tsp salt in a medium bowl.
- Step 2: Beat 2 large eggs until frothy in a separate bowl, then stir in 1/2 cup unsweetened almond milk and 1 tbsp melted butter.
- Step 3: Pour wet ingredients into dry ingredients and stir until just combined, then fold in 1/2 cup fresh raspberries.
- Step 4: Heat a non-stick skillet over medium heat and melt 1 tbsp butter. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form, flip, and cook another 2–3 minutes until golden brown.
Frequently asked questions
How long does Raspberry Almond Flour Pancakes take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Raspberry Almond Flour Pancakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Raspberry Almond Flour Pancakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Raspberry Almond Flour Pancakes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Raspberry Almond Flour Pancakes low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Easy to make and healthy. The almond flour gives a great texture.
- ★★★★★
My kids devoured these! So fluffy and the raspberry was perfect.
- ★★★★☆
Loved the almond flour base, but the batter took a bit longer to set than expected.
